Rustic Plum Galette with Almonds

Method

1. Line a baking sheet with parchment paper.
2. In a food processor fitted with the steel blade, pulse the sliced almonds until finely chopped, about 1 minute. Transfer to a small bowl and set aside.
3. Make the crust: In the same food processor bowl (no need to clean), add the flour, salt, and sugar. Pulse briefly to combine. Add the cold butter pieces and pulse just until the butter is the size of peas, about 5 seconds. Sprinkle the cold water over the mixture and pulse until just moistened and very crumbly, about 5 seconds.
4. Turn the dough out onto a lightly floured surface and knead a few times until it comes together into a ball. Flatten into a disk. Lightly flour the surface and the dough, then roll into an 8-10 inch (20-25 cm) circle, adding more flour as needed to prevent sticking. Transfer the dough (still on the parchment) to the baking sheet and refrigerate while you prepare the plums.
5. Assemble the galette: Slice the plums ¼ inch (6 mm) thick. Remove the dough from the fridge and slide the parchment onto the counter. Roll the dough directly on the parchment into a 13-inch (33 cm) circle about ⅛ inch (3 mm) thick. The edges can be ragged. Place the parchment and dough back on the baking sheet.
6. Sprinkle the 2 tablespoons of flour evenly over the pastry, leaving a 1-inch (2.5 cm) border. Sprinkle the chopped almonds evenly over the flour, followed by ¼ cup (50 g) of the granulated sugar. Arrange the plum slices on top in overlapping concentric circles, stopping about 2½ inches (6.5 cm) from the edge. Sprinkle the remaining ⅓ cup (67 g) of sugar over the plums.
7. Fold the edges of the dough over the plums, pleating as you go around. Pinch any tears together with a bit of dough from the edge.
8. Brush the pleated dough evenly with the beaten egg. Sprinkle the turbinado sugar over the crust. Chill the assembled galette in the fridge for 15-20 minutes.
9. Meanwhile, preheat the oven to 350°F with a rack in the center.
10. Bake for 55-65 minutes, until the plums are tender and the crust is golden brown. (Some juices may leak and burn on the pan; that's fine—just scrape away any burnt bits after baking.) Transfer the pan to a wire rack and let cool.
11. While the galette cools, make the optional glaze: Place the apricot jam in a small microwave-safe bowl and microwave until bubbling, 10-20 seconds. Brush the plums with the jam until glistening.
12. Use two large spatulas to transfer the galette to a serving plate or cutting board. Slice and serve warm or at room temperature. Best the day it's made; leftovers keep loosely covered at room temperature for a few days.